Grilled Cheese Hot Dog Sandwiches
6 ingredients · 8 steps · from Chiles and Smoke
Ingredients
- 2-4 (or desired amount) Hot dogs
- As needed for topping and sandwich layers Cheese blend (Cheddar and Monterey Jack)
- 2-4 Hot dog buns
- To taste Pickled jalapeños (or regular pickles)
- As needed for searing Butter
- A pinch/to taste Chili seasoning mix (Sedona Sand)
Steps
- Shred the cheese blend using a grater or food processor.
- Cook the hot dogs on a flat surface (griddle or skillet) over medium heat until heated through. Optional: Slit the hot dog lengthwise for added texture and crispiness.
- Assemble the sandwich layers by placing shredded cheese down first, followed by pickled jalapeños/pickles, then the cooked hot dogs, and finally more cheese on top.
- Pack the assembled sandwiches firmly to create a flat layer of cheese.
- Spread butter generously on both sides of the assembled sandwiches (the outside surfaces).
- Place the sandwiches onto the griddle. Flip the sandwich so that the cheese side is facing down first, allowing it to form a crisp crust.
- Continue cooking until the cheese has formed a brown, crispy crust on the edges and the inside layers are heated through.
- Flip the sandwiches and toast the other side of the bread until golden brown and crispy.
Recipe extracted by Foodle from “Grilled Cheese Hot Dogs are INSANE | Weber Slate Griddle” by Chiles and Smoke. Quantities follow the video and may be approximate — watch the original for technique.